Chronicles the adventures of Miranda, an apprentice witch who lives with her two witch aunts and an assortment of unusual animals

Getting Rid of Aunt Edna

Levine, Ed

Hughes, Frieda

Children's Books

Olympic Marketing Corp

Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006. Are you a Serious Eater? 1. Do you plan your day around what you might eat? 2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious? 3. When you daydream, do you often find yourself thinking about food? 4. Do you live to eat, rather than eat to live? 5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie? Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide. Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life. You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite.

Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are

Cookbooks, Food & Wine

Cooking Education & Reference

Clarkson/Potter

The Big Apple is perhaps the most exciting food city in the world. Native New Yorker and impassioned food shopper Ed Levine has been exploring this rich and enticing food terrain for nearly 20 years, and now he spills the beans. In more than 300 entries, he divulges whereto find the freshest, most authentic, best-prepared and best-priced eateries the city has to offer. 50 photographs.

New York Eats: The Food Shoppers Guide to the Freshest Ingredients, the Best Takeout and Baked Goods and the Most Unsual Marketplaces in All of N Y

Travel

CUNNINGHAM, Peter

Bijur, Hilda

United States

st.martins press

Where can you find the best bialy, brioche, burrito, butter crunch, bircj beer, barbecueed rib, or bruschetta in the Big Apple? The answers are in this amazing guide to finding the greatest food treasures in New York's dazzling bakeries, butchers, fish markets, produce stands, cheese shops, gourmet groceries, sandwich carts, spice emporia, kitchenware stores and specialty shops. A lifelong nosher with an insatiable taste for adventure, Ed Levine has turned his quirky passion into a New York institution, tirelessly seeking out the freshest, most delicious, best-priced scallion pancake, pork sausage, smoked mozzerella, foie gras, Jamaican jerk chicken, key lime pie, cappuccino-brownie ice cream, strawberry lemonade, and just about everything else the city has to offer. This long-awaited revised edition includes: painstakingly detailed, up-to-the-minute coverage of all five boroughs (including expanded coverage of Brooklyn and Queens), an all-new section on the Hamptons, Ed's best-of-the-best restaurant picks, an incredibly complete directory of New York's ethnic markets (you won't know how you lived without it), and more. Each listing is complete with subway, credit card, and mail-order information. Sidebars tell the stories of New York's colorful, hard-working food heroes. From the gourmet to the everyday, the jubilant, comprehensive, fun-to-read guide will help both the seasoned and the seasonal New Yorker find the city's crem de la creme.

New York Eats (More): The Food Shopper's Guide To The Freshest Ingredients, The Best Take-Out & Baked Goods, & The Most Unusual Marketplaces In All Of New York

Regional & International

St. Martin's: Griffin

"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world. In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. Against all sane advice, he created a blog for $100 and called it...Serious Eats. The site quickly became a home for obsessives who didn't take themselves too seriously. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. Talented recipe developers like The Food Lab's J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings. Even as Serious Eats became better-known--even beloved and respected--every day felt like it could be its last. Ed secured handshake deals from investors and would-be acquirers over lunch only to have them renege after dessert. He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die. He prayed that the ride would never end. But if it did, that he would make it out alive. This is the moving story of making a glorious, weird, and wonderful dream come true. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way. Praise for Serious Eater "Read[s] more like a carefully crafted novel than a real person's life." --from the foreword by J. Kenji López-Alt "Wild, wacky, and entertaining...The book makes you hungry for Ed to succeed...and for lunch." --Christina Tosi, founder of Milk Bar "Serious Eater is seriously good!...you'll be so glad [Ed] invited you to a seat at his table." --Ree Drummond, author of The Pioneer Woman Cooks "After decades of spreading the good food gospel we get a glimpse of the missionary behind the mission." --Dan Barber, chef, Blue Hill and Blue Hill at Stone Barns

Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption

Biographies & Memoirs

Professionals & Academics

Portfolio

Uncovering the Body provides a new perspective on how to experience and think about art and the artistic process. It uses the bodily experience as the source and mode of engaging and experiencing work. Our older ways of thinking about art imply the dualities of mind and body, reason and feeling. Author Ed Levine includes chapters on the following subject matter to explain his innovative philosophy:Bodily thoughts and the intelligent fleshArt and ornithology: artist as migratory birdThe artistic processLooking into timeWestern culture is marked by dualities of mind and body, and of body and spirit, which have found their way into our thinking and understanding of art and the artistic process. Thinking and experiencing through and by means of the body can dissolve these dichotomies and provide an alternative way of engaging and finding meaning in works of art.Uncovering the Body provides an alternative to the postmodern interpretation of art. It offers a point of view that moves beyond the limitations that postmodern thinking imposes on our understanding of art and its methods. By reengaging our bodies, we can establish a new relationship between art and ourselves.

Uncovering the Body: essays on art and the body

Arts & Photography

iUniverse

Pizza is the single most popular food in the world, and wherever you go in America you can always find it. In fact, we consume 33 billion dollars worth of pizza annually from the 63,873 pizzerias in America. That's a lot of slices. This year's pizza centennial is a milestone laid claim to by Lombardi's Pizza, which opened its doors in New York in 1905. Celebrating this anniversary is Ed Levine's Pizza: A Slice of Heaven: The Ultimate Pizza Guide and Companion, in which Levine and some of America's best writers and cartoonists set out to answer every cosmic question involving this beloved food: Is Chicago pizza really more of a casserole? What makes New York pizza so good? Is the pizza in New Haven better than anything found in Naples? Is the best pizzeria in the world found in Phoenix, Arizona? What and where is the Pizza Belt? How good can homemade pizza be? Is there an American pizza aesthetic? How does one go about judging pizza? Is there such a thing as a good frozen pizza? All these questions and more will be answered by Levine and Calvin Trillin, Ruth Reichl, Roy Blount, Jr., Arthur Schwartz, Mario Batali, Jeffrey Steingarten, and Eric Asimov, among others, who tackle the profound questions and never-ending debates that invariably arise whenever the subject of pizza is brought up in polite company.

Pizza: A Slice of Heaven: The Ultimate Pizza Guide and Companion

Baking

Universe

Celebrates one of our most beloved, ubiquitous, and debate-stirring foods. Pizza is the most popular food in the world, and everywhere in America you can find it. American’s consume 33 billion dollars worth of pizza annually from approximately 63,873 pizzerias. Levine and some of America's best writers and cartoonists set out to answer every cosmic question involving this beloved food: Is Chicago pizza really more of a casserole? What makes New York pizza so good? What and where is the Pizza Belt? Is there such a thing as a good frozen pizza? All these questions and more will be answered by Levine and Calvin Trillin, Ruth Reichl, Roy Blount, Jr., Arthur Schwartz, Mario Batali, Jeffrey Steingarten, and Eric Asimov, among others, who tackle the profound questions and never-ending debates that invariably arise whenever the subject of pizza is brought up in polite company.

Rizzoli Universe Promotional Books

Seafood genius Dave Pasternack achieved national fame in 2000, when he served his first plate of pristine raw fish sprinkled with crunchy sea salt and fresh citrus juice, adding the word crudo—Italian-style sushi—to the American culinary lexicon. And here is his much anticipated first book, a celebration of the fresh flavors of the sea, Italian-style, featuring: 
<ul>
<li>A full chapter on crudo such as Albacore with Caperberries, Nantucket Bay Scallops with Lemon and Chervil, and Two-Minute Cherrystone Clam Cerviche</li>
<li>Groundbreaking pastas like Dave's brilliant invention Rigatoni with Tuna Bolognese, the definitive Linguine with Clams, Pancetta, and Red Pepper Flakes, the luxurious Spaghetti with Lobster and Chiles, and the ultrasimple Fettucine with Rock Shrimp, Corn, and Jalapeño.</li>
<li>Salads such as Grilled Tuna with Artichokes, soups like Zuppa di Pesce Amalfitano, and starters that include Grilled Sardines with Caponata.</li>
<li>Gills on the grill—Sicilian-Style Swordfish, Tuna on a Plank, and Salmon with Figs, Saba, and Watercress</li>
<li>Pan-fried favorites like Monkfish with Sautéed Wild Mushrooms and Chestnuts, and regal roasts such as Pan-Roasted Cod with Spinach and Clementines</li>
<li>The crispiest Fritto Misto or Steamers with Caper-Tarragon Aioli</li>
<li>Tantalizing shellfish such as Fried Soft-Shell Crabs with Ramps or Baked Clams with Italian-Style Bread Crumbs and Horseradish</li>
</ul> The more than one hundred recipes are at once inventive and comforting, complexly flavored yet simply prepared. And they are accompanied by the stories of an impassioned fisherman, the tips and advice of a singularly expert authority, creating a masterpiece in the field.

The Young Man and the Sea

Pasternack, David

Cooking by Ingredient

Artisan/Workman Publishing Company

Seafood genius Dave Pasternack achieved national fame in 2000, when he served his first plate of pristine raw fish sprinkled with crunchy sea salt and fresh citrus juice, adding the word crudo—Italian-style sushi—to the American culinary lexicon. And here is the paperback edition of his much anticipated first book, a celebration of the fresh flavors of the sea, Italian-style. The more than one hundred recipes are at once inventive and comforting, complexly flavored yet simply prepared. And they are accompanied by the stories of an impassioned fisherman, the tips and advice of a singularly expert authority, creating a masterpiece in the field.

The Young Man and the Sea: Recipes & Crispy Fish Tales

Artisan

See the best price to sell, buy, or rent books by Levine, Ed. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Levine, Ed

See the best price to sell, buy, or rent books by Levine, Ed. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Getting Rid of Aunt Edna

Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are

New York Eats: The Food Shoppers Guide to the Freshest Ingredients, the Best Takeout and Baked Goods and the Most Unsual Marketplaces in All of N Y

New York Eats (More): The Food Shopper's Guide To The Freshest Ingredients, The Best Take-Out & Baked Goods, & The Most Unusual Marketplaces In All Of New York

Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption

Uncovering the Body: essays on art and the body

Pizza: A Slice of Heaven: The Ultimate Pizza Guide and Companion

Pizza: A Slice of Heaven: The Ultimate Pizza Guide and Companion

The Young Man and the Sea

The Young Man and the Sea: Recipes & Crispy Fish Tales